Quick pickles are ready in a few hours – rather than a few weeks. They are crisp and flavorful, a wonderful addition to any entree.
I really enjoy making quick pickles. They are so wonderfully crisp and flavorful, and it’s fun to change things up and use different vegetables, vinegars and seasonings.
The quick pickles combination presented here is the ones I use most often, but you can use any sturdy vegetable. I often use carrots and green beans, but other vegetables that should work well are thick spears of asparagus, cauliflower florets and radishes.
The apple cider vinegar is tasty, but you can change this up to and use, for example, white wine vinegar or champagne vinegar.
You can also make spicy quick pickles by adding a couple of hot chili peppers to the pickling jar. Just make sure no one actually tries to eat them!
These homemade quick pickles don’t have any preservatives, so they won’t last as long as store bought. I suggest keeping them for no longer than a week, in a sealed jar in the refrigerator.
Homemade Quick Pickles
- 2 cups sturdy vegetables - I used 1 cup sliced carrots and 1 cup green beans
- 1 cup water
- 1 cup apple cider vinegar
- 2 tablespoons kosher salt
- 1 tablespoon whole peppercorns
- 1 tablespoon whole coriander
- 1 bay leaf
- Place the vegetables in a 20-ounce glass jar.
- Combine the remaining ingredients in a small saucepan. Bring to a boil over high heat.
- Pour the mixture over the vegetables. Cover, and refrigerate for 6 hours or overnight.